Christ is risen!
Easter is the occasion of one of my family’s most venerable traditions, always popular because it involves donuts. I think it deserves to be propagated whenever possible; therefore, I am proud to present the Sullivan family Easter breakfast: Empty Tombs.
An empty tomb is a donut with a donut hole on top of it. You could just pop out to Winchell’s, but this Easter I took things up a notch and made my Empty Tombs from scratch. This recipe is modified slightly from the Better Homes and Gardens cookbook.
In a large mixing bowl, combine 2 1/4 c. flour, 2 t. baking powder, 1/2 t. cinnamon, and 1/4 t. nutmeg. In a small bowl, mix 1/4 c. melted margarine, 2/3 c. milk, 1 beaten egg, 2/3 c. sugar, and 1 t. vanilla. Mix wet and dry ingredients; cover dough and chill overnight. (The dough doesn’t have to chill overnight, but if you don’t, you’ll have to make the whole thing on Easter morning.)
On Easter Sunday morning:
Roll out dough 1/2″ thick on a floured surface. Use the floured rim of a glass to cut dough into circles and something smaller, like a cap from a jug, to cut the holes. (You can do this the night before and chill the shaped dough overnight, if you prefer.) Fry donuts until golden, about 1 minute on each side, in 1-2″ of hot vegetable oil. Cool slightly on a wire rack or paper towels.
Serve donuts any of the following ways: Dusted with powdered sugar, thoroughly coated with a mixture of granulated sugar and cinnamon, or coated with a glaze of powdered sugar and water. If, like me, this still doesn’t strike you as delicious enough, make a chocolate glaze. Melt 1/4 c. chocolate chips and 1 T. margarine in a saucepan over low heat. Stir in 1/2 c. powdered sugar and 1 T. water, or enough to make a good consistency. Drizzle over donuts.
Place a donut hole on each donut and look inside to verify that the tomb is empty.